How To make Baked Vegetable and Seafood Won Tons
1 Envelope vegetable soup mix
-15 ounces ricotta cheese 1/2 pound imitation crabmeat, chopped 1/4 teaspoon garlic powder 1/8 teaspoon black pepper 40 won ton wrappers 1 Tablespoon vegetable or olive oil Preheat oven to 350~F. In a medium bowl, combine soup mix, cheese, crab, garlic powder and pepper Place 1 Tablespoon mixture on center of each won ton. Brush edges with water; fold each corner into center and press to seal. Arrange seam side down on lightly greased cookie sheet; brush wontons with oil. Bake 25 minutes or until crisp and golden brown, turning once. Variation: Use 1 1/2 cup chopped shrimp in place of crab. Note: If not going to back immediately, cover filled won tons with damp cloth until ready to bake, then brush with oil. Nutr. Info. Per won ton: Calories 45/fat 2g/cholestrol 6mg Prep time 25 minutes Bake time: 25 minutes
How To make Baked Vegetable and Seafood Won Tons's Videos
baked crab wonton
A lightened-up version of a local favorite.
Pork & Prawn Wontons Recipe
With a recipe this simple and delicious, why dine out? These Pork and Prawn Wontons with Chilli Oil made by Chef Shellie Froidevaux will have your dinner guests calling you a dumpling master! Steamed with our NN-CS89L 4-in-1 Convection Microwave Oven, these delicate parcels are the perfect fusion of spicy and savoury with just a hint of sweetness.
Full recipe available at The Ideas Kitchen:
Pork, Shrimp and Veggie Wonton/豬肉鮮蝦雲吞/Chinese Food, Cooking and Recipes
For more Chinese recipes please check out: cookwithkelly.com
Authentic Chinese Food, Cooking and Recipes
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Glenn Gould - Bach, Golderg Variations
Crab Wontons and Pinwheels - EASY Seafood Appetizer!
FULL RECIPE HERE:
Creamy, delicious crab wontons and puff-pastry crab spirals; 2 recipes with 1 delicious filling! Easy appetizers perfect for the holiday season!
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Watch Daddy Lau teach us how to make wontons. I can personally vouch that my dad's recipe is absolutely delicious!
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⏲ CHAPTERS ⏲
00:00 - Intro
00:37 - Backstory + my childhood
01:24 - Chop green onions and pork
02:05 - Does the cut of meat affect the toughness?
02:54 - Does the size of meat affect the taste?
03:40 - Rinse and drain pork
04:19 - Chop shrimp
05:02 - Squeeze pork & prepare marinade
05:51 - How to ensure the filling is juicy?
06:29 - Marinate meats
07:35 - Place in fridge
07:48 - Thanks HelloFresh!
09:58 - Mix the filling
10:49 - Best kinds of wonton wrappers
11:43 - Two ways to fold wontons
12:36 - First method, slowed down
13:07 - Second method, slowed down
13:54 - Randy tries folding
15:28 - How much filling is ideal per wonton?
16:13 - Freezing wontons, storing leftover wrappers
17:34 - Boiling wontons
18:05 - How to stop the wontons from breaking?
18:45 - More cooking tips
20:17 - Cam’s first wonton!
20:34 - What are the best cuts of meat?
21:17 - What are the traditional fillings?
21:54 - Substitutes for allergies, vegetarians?
22:50 - Potstickers vs wontons
23:13 - On using water to seal the wonton
24:02 - Store-bought vs homemade wrappers?
25:04 - On frying wontons
25:35 - How fast can Daddy Lau wrap 100 wontons?
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Assistant Editing by Nicole Cheng
Chinese Subtitles by Arlene Chiu, Gan Ying Zhi
Intro Flute Music - Performed by Daddy Lau
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How to Bake Seafood in Wonton Wrapper l Bake Wonton Cups l Bake Wonton Purse l Quick and Easy
Ingredients:
Wonton wrapper
Shrimp
Crab meat/Artificial crab meat
onion leeks
coriander
parsley
onion
salt
black pepper
mayonnaise
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